期刊名称：Boletim Centro de Pesquisa e Processamento de Alimentos
印刷版ISSN：0102-0323
电子版ISSN：1983-9774
出版年度：2008
卷号：26
期号：02
出版社：Centro de Pesquisa e Processamento de Alimentos
摘要：Yogurts with the addition of araticum, buriti, cagaita, jatobá, mangaba and pequi marmalades were processed, verifying their shelf-life, preference and acceptance. Three formulations of the yogurts were elaborated, containing 15%, 20% and 25% of the marmalades for the yogurts of pequi and jatoba and 20%, 25% and 30% of the marmalades for the other yogurts. The marmalades were added to the natural yogurt in the temperature of ± 20°C and homogenized. After preparation, the samples were cooled to 4°C and submitted to preference analysis. The preferred sample was submitted to acceptance analysis with 100 non trained judges between 8 and 65 years, by hedonic scale of nine points. The shelf life of the yogurts was verified during 7 days by means of sensorial analysis with a team composed of 7 trained judges, physical-chemical analysis for pH and titratable acidity determination and microbiological analysis for total coliforms, coliforms at 45o C, Staphylococcus coagulase positive and the presence of Salmonella sp. in 25 g. The results showed good acceptance of the yogurts, the one with araticum taste (with 25% of marmalade) presented the higher average (7.4). However the yogurt with jatoba taste with 20% of marmalade revealed inferior average (5.49). The physical-chemical and sensorial analysis demonstrated that the products were stable under refrigeration for a period of 5 to 6 days, characterizing them as products with fast consumption. The microbiological analysis showed that the good manufacturing practices were adequate to guarantee the microbiological quality of the products.
